Love bites: Sexy Valentine's Day cocktails and treats

Chocolate Seduction. (Handout)

Chocolate Seduction. (Handout)

Rita DeMontis, National Food Editor, QMI Agency

, Last Updated: 8:35 PM ET

Looking to fall in love this Valentine's Day?

How about cooking up a little romance? Or creating the most perfect cocktail in honour of passion.

An intimate repast with sexy drinks, cheese fondue and a deliriously delicious chocolate dessert all make for a most perfect way to celebrate the love season.

The following treats are ideal for those in love, or those looking to fall in love all over again.

Chocolate Seduction

Chocolate and vodka go together like, well, love and marriage. Courtesy of Iceberg Vodka (iceberg.ca), a vodka produced by the Canadian Iceberg Vodka Corp., and produced using water from icebergs harvested off the coast of Newfoundland.

Ingredients:

  • 2 oz. (60ml) Iceberg Vodka (or favourite vodka)
  • 1 oz. (30ml) coffee liqueur
  • 1 oz. (30m) nut liqueur
  • 1 oz. (30ml) chocolate liqueur
  • Fine grated bittersweet chocolate

Directions:

Combine vodka and liqueurs in a shaker with ice. Shake and strain into two cocktail glasses. Top with chocolate.

Serves 1.

Cupid’s Elixir

Bartender Thomas Faux of Toronto's Azure Restaurant & Bar, InterContinental Toronto Centre, has created a seductive, three-ingredient, love potion, sure to spark romance.

Ingredients:

  • 1 oz (30 mL) Hendrick’s Gin (or favourite gin)
  • 1 oz (30 ml) Raspberry Sour Puss (or raspberry liqueur)
  • 1 1/2 oz (44 ml) pineapple juice
  • Orange twist or raspberry (garnish)

Directions:

Pour all ingredients in to a cocktail shaker. Shake all ingredients together with ice. Strain in to a martini glass, garnish with an orange twist or raspberry

Serves 1.

Canadian Swiss and Canadian Gruyere Cheese Fondue

Fondue memories of love can certainly be made with this delicious meal. Recipe courtesy of Dairy Farmers of Canada.

Ingredients:

  • 1 garlic clove, halved
  • 1 Tbsp. (15 ml) all-purpose flour
  • 1 1/2 cups (375 ml) dry white wine
  • 1 lb. (450 g) Canadian Swiss cheese, grated
  • 1 lb. (450 g) Canadian Gruyere cheese, grated
  • 1/3 cup (75 ml) kirsch
  • Pinch freshly grated nutmeg
  • Freshly ground black pepper
  • 1 baguette bread, slightly stale, cut into large cubes

Directions:

Rub bottom and sides of a fondue pot with garlic. Place a basket filled with bread cubes on table.

Mix flour and cheeses together.

Pour wine into fondue pot and heat over medium heat. Gradually add about a third of grated cheeses, stirring constantly with a wooden spoon until cheese has melted and mixture begins to bubble.

Continue stirring while gradually adding remaining grated cheeses. Add kirsch and nutmeg, season with pepper and place fondue pot on a lit alcohol burner.

Serves 4.

Note: Serve with slices of apples along with bread.

 

Looking to fall in love this Valentine's Day?

How about cooking up a little romance? Or creating the most perfect cocktail in honour of passion.

An intimate repast with sexy drinks, cheese fondue and a deliriously delicious chocolate dessert all make for a most perfect way to celebrate the love season.

The following treats are ideal for those in love, or those looking to fall in love all over again.

Chocolate Pudding with Chantilly Cream

Nothing says “I Love You” like a rich and creamy bowl of decadent chocolate pudding. Easy to make, easier to eat, this sinful dessert is worthy of making anytime of the year. Recipe courtesy of Dairy Farmers of Canada.

Ingredients:

Chocolate Pudding:

  • 1/2 cup (125 ml) granulated sugar
  • 6 Tbsp. (90 ml) unsweetened cocoa powder
  • 2 1/2 Tbsp. (37 ml) cornstarch
  • 1 1/2 cups (375 ml) 2% milk, divided
  • 3 egg yolks
  • 1 1/2 cups (375 ml) 35% whipping cream
  • 1 tsp. (5 ml) vanilla
  • 5 oz (150 g) dark chocolate (65 to 70% cacao), chopped (about 1 cup/250 ml)
  • Seasonal berries

Chantilly Cream:

  • 1/2 cup (125 ml) 35% whipping cream
  • 1 Tbsp. (15 ml) brown sugar

Directions:

Chocolate Pudding: In a large heat-proof bowl, whisk together sugar, cocoa and cornstarch. Whisk in 1 cup (250 ml) of milk and egg yolks until a smooth paste; set aside. In a medium saucepan, combine remaining milk and cream; heat over medium heat just until steaming and bubbles form around edge, stirring occasionally.

In a thin steady stream, gradually whisk hot cream into chocolate paste. Gradually whisk back into saucepan and cook stirring gently for about 6 to 8 minutes or until mixture coats back of a spoon. Remove from heat; stir in vanilla. Gradually stir in chocolate, until melted and smooth. Pour into a serving bowl or dessert bowls; place plastic wrap directly on surface. Cool and refrigerate until chilled, about 2 hours.

Chantilly Cream: In a cold mixing bowl, whip cream for 1 minute. Add sugar and whip until soft peaks form.

To serve, top pudding with seasonal berries and scoop of Chantilly Cream.

Makes 6 servings

Cooking Tip: To make this dessert even more decadent, feel free to layer with the Chantilly cream and homemade strawberry or raspberry preserves. Pudding can be made up to 3 days ahead.


Photos